Rhenish-Hessian Red Pudding

Ingredients

The Rhenish-Hessian Red Pudding differs from the original Scottish version by incorporating Rhenish-Hessian spices and flavors. While the Scottish Red Pudding traditionally uses a blend of spices like nutmeg and mace, the Rhenish-Hessian version adds a tangy twist with the use of vinegar and mustard. This infusion of flavors gives the dish a distinct Rhenish-Hessian character, making it a unique and delicious adaptation. We alse have the original recipe for Red Pudding, so you can check it out.

• 500g (1.1 lb) minced beef 500g (1.1 lb) minced beef
• 100g (3.5 oz) breadcrumbs 100g (3.5 oz) breadcrumbs
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons vinegar 2 tablespoons vinegar
• 1 tablespoon mustard 1 tablespoon mustard
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground coriander 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin 1/4 teaspoon ground cumin
• 1/4 teaspoon ground turmeric 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground fenugreek 1/4 teaspoon ground fenugreek

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the minced beef, breadcrumbs, chopped onion, vinegar, mustard, salt, black pepper, paprika, ground cloves, ground allspice, ground ginger, ground cinnamon, ground cardamom, ground coriander, ground cumin, ground turmeric, ground nutmeg, and ground fenugreek. Mix well until all the ingredients are evenly combined.
3. 3.
   Grease a baking dish with oil or butter.
4. 4.
   Transfer the mixture into the greased baking dish and spread it evenly.
5. 5.
   Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and crispy.
6. 6.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Breadcrumbs — If you prefer a gluten-free version, use gluten-free breadcrumbs instead of regular breadcrumbs.
• Minced beef — Choose lean minced beef for a healthier option. You can also substitute it with minced turkey or chicken for a lighter variation.

Tips & Tricks

• For added flavor, you can sauté the chopped onions before adding them to the mixture.
• Serve the Rhenish-Hessian Red Pudding with a side of tangy mustard sauce for an extra burst of flavor.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in the oven or microwave before serving.
• Experiment with different spice combinations to suit your taste preferences.
• For a crispy texture, you can broil the pudding for a few minutes after baking.

Serving advice

Serve the Rhenish-Hessian Red Pudding hot, straight from the oven. It pairs well with a side of mashed potatoes and steamed vegetables. Garnish with fresh parsley for a pop of color.

Presentation advice

To enhance the presentation, you can shape the pudding mixture into individual portions using a round cookie cutter before baking. Serve each portion on a plate with a drizzle of mustard sauce and a sprinkle of paprika.